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Spartak Cake with White Chocolate and Orange Cream - photo 1
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Spartak Cake with White Chocolate and Orange Cream

Cakes and Bakes Desserts Dishes for Special Occasions 150 min Medium 11 wyświetleń ~65.31 PLN - (0)
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Description

The Spartak cake is a classic of Eastern European cuisine, known for its many thin, honey-chocolate layers filled with a delicate cream. My version is a unique interpretation of this traditional pastry. Instead of the classic cream based on sour cream, I propose a velvety, luxurious cream made from mascarpone cheese and white chocolate, complemented by a refreshing hint of fresh orange zest. I enriched the layers with the addition of instant coffee, which deepens the flavor of cocoa and honey, giving them an extraordinary depth. The result is a cake with a complex, multidimensional flavor: the sweetness of honey and white chocolate balances with the bitterness of cocoa and coffee, while the citrus aroma adds lightness. Visually, the cake is incredibly striking – the dark layers create a beautiful contrast with the light cream, and the glossy coating of dark chocolate provides an elegant finish. It is the perfect dessert for special occasions, sure to delight both in taste and appearance.

Składniki (16)

Servings:
12
  • Mąka pszenna tortowa (typ 450) 450 g
  • Butter (82% fat) 130 g
  • Cukier drobny 150 g
  • Liquid honey (e.g. wildflower) 4 łyżki
  • Egg (size L) 2 szt.
  • Unsweetened dark cocoa 40 g
  • Baking soda 10 g
  • Serek mascarpone 500 g
  • 36% heavy cream 300 ml
  • White chocolate 200 g
  • Powdered sugar 50 g
  • Orange 0.1 szt.
  • Bitter chocolate (min. 70% cocoa) 100 g
  • 🌿 Przyprawy
  • Instant coffee (powder) 1 łyżeczka
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Świeże listki mięty 5 g
💰 Szacowany koszt dania: ~65.31 PLN (5.44 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of honey cake

1

Prepare the batter for the cake. In a medium-sized pot with a thick bottom, place 100g of butter, sugar, and honey. Heat on low power, stirring constantly with a wooden spoon, until all the ingredients dissolve and combine into a uniform, liquid mixture. The mixture should not boil. Remove the pot from the heat.

Ingredients: Butter (82% fat), Cukier drobny, Liquid honey (e.g. wildflower)
The safest way to prepare the mixture is in a water bath – place the ingredients in a metal bowl over a pot of gently boiling water. This will prevent the honey and sugar from burning.
2

In a separate small bowl, beat the eggs with a fork until you achieve a uniform consistency. Slowly, in a thin stream, pour the beaten eggs into the slightly cooled honey mixture, while vigorously stirring the mixture with a whisk. The goal is to prevent the eggs from curdling due to the heat. Stir until completely combined.

Ingredients: Egg (size L)
The honey mixture must be warm, but not hot (about 60°C). If it gets too hot, it will turn the eggs into scrambled eggs. Vigorous mixing is key.
3

In a large bowl, combine the dry ingredients. Sift the all-purpose flour, cocoa powder, baking soda, instant coffee, and salt. Mix thoroughly with a whisk to ensure the ingredients are evenly distributed. Sifting will make the batter lighter and free of lumps.

Ingredients: Mąka pszenna tortowa (typ 450), Unsweetened dark cocoa, Baking soda, Instant coffee (powder), Salt
Use a fine mesh sieve. Sifting is very important, especially for cocoa and baking soda, which tend to clump together.
4

Pour the warm honey-egg mixture into the bowl with the dry ingredients. Initially, mix everything with a wooden spoon or spatula, and when the ingredients start to combine, transfer the dough to a lightly floured work surface. Quickly knead by hand until you achieve a smooth, elastic, and slightly sticky dough. Shape it into a ball, wrap it in plastic wrap, and place it in the refrigerator for at least 30-40 minutes.

Do not knead the dough for too long, just a few minutes to combine the ingredients is enough. The dough will be quite soft and sticky – this is normal. Chilling will make it firmer and easier to roll out.

Baking the cake layers

5

Preheat the oven to 180°C (fan or conventional). Take the chilled dough out of the fridge and divide it into 8 equal parts. It's best to use a kitchen scale for precision. Roll out each piece of dough one by one on separate sheets of baking paper. Roll it very thin, to a thickness of about 2 mm.

The dough may be sticky, so lightly dust it with flour while rolling. Rolling directly on parchment paper will make it easier to transfer the delicate pastries to the oven.
6

From each rolled-out dough piece, cut out a circle with a diameter of about 22-23 cm. You can use a plate or the edge of a springform pan as a template for this. Leave the cut scraps of dough next to the cut circle on the paper – they will bake together with it and will be used later for decoration.

Before baking, prick each crust densely with a fork all over the surface. This will prevent air bubbles from forming during baking.
7

Place each sheet of dough with scraps in the preheated oven. Bake for about 5-7 minutes. The layers are ready when they become matte and slightly puffed. Be careful not to burn them, as they bake very quickly. Remove the baked layers and set aside to cool completely. Repeat this with all 8 portions of dough.

The hot layers are soft and very delicate. Once cooled, they become hard and crunchy, like biscuits. Don't worry about it – they will soften from the cream. Store them carefully, stacking one on top of the other.
8

Cool the baked cake scraps, place them in a bowl, and crumble them with your hands into fine crumbs. You can also use a food processor for this or place them in a ziplock bag and roll them with a rolling pin. Set the crumbs aside; they will be used to coat the sides of the cake.

Try to achieve fairly fine, even crumbs for an aesthetic decoration. If you are using a food processor, pulse it to avoid grinding the scraps into dust.

Preparation of white chocolate cream

9

Break the white chocolate into small pieces and place it in a metal or glass bowl. Melt it in a water bath, which means over a pot of gently boiling water. Stir until you achieve a smooth, liquid consistency. Remove the bowl from the pot and set the melted chocolate aside to cool. It should be liquid but no longer hot to the touch.

Ingredients: White chocolate
Be careful not to let a single drop of water get into the chocolate, as it may seize. Stir gently to avoid incorporating too much air into the chocolate.
10

In a large, chilled bowl, place very cold 36% cream. Whip it with a mixer on high speed until it becomes thick and stiff, forming what is known as 'stiff peaks'. Be careful not to 'overwhip' it (whip for too long), as it will turn into butter.

Ingredients: 36% heavy cream
To ensure the cream whips perfectly, it's a good idea to place the bowl and the mixer attachments in the freezer for 15 minutes before whipping.
11

In a separate, large bowl, place the chilled mascarpone cheese, sifted powdered sugar, and the zest of a thoroughly washed and blanched orange. Mix briefly on low speed, just until the ingredients combine into a smooth mixture. Overmixing can cause the cheese to curdle.

Ingredients: Serek mascarpone, Powdered sugar, Orange
Use a fine grater to zest the skin, grating only the orange part, without the white, bitter albedo.
12

Add the cooled white chocolate to the mascarpone mixture. Gently mix with a spatula or a mixer on the lowest speed until you achieve a smooth cream. Then, in two or three batches, add the whipped cream. Very gently fold each batch into the cream with a spatula, making upward motions to maintain the fluffiness of the cream.

The key is delicacy. Do not use a mixer to combine the cream with the whipped cream. We want to keep as much air in the cream as possible to make it light and fluffy.

Assembling the cake

13

On a platter or plate where you will serve the cake, spread a little cream in the center to prevent the first layer from sliding. Place the first layer of cake. Evenly spread a portion of cream on it (about 2-3 full tablespoons). Cover with the second layer, press down gently, and spread with cream again. Repeat this process until the last, eighth layer.

Divide the cream so that there is enough to fill all 7 layers and to spread on the top and sides of the cake. Set aside about 1/4 of the cream for this purpose.
14

Spread the remaining cream on the top, eighth layer, and the sides of the cake, trying to smooth the surface with a long spatula or knife. Then take a handful of the prepared crumbs and gently 'press' them onto the sides of the cake until they are evenly covered. Place the cake in the refrigerator for about 30 minutes to let the cream set.

To avoid a mess, dust the sides over a large baking sheet or clean countertop. You can collect any crumbs that fall and use them again.

Decorating the cake

15

Prepare the glaze. In a small saucepan, place the broken dark chocolate and the remaining 30g of butter. Melt in a water bath or over very low heat, stirring constantly until a smooth, shiny glaze forms. Let it cool slightly.

Ingredients: Bitter chocolate (min. 70% cocoa), Butter (82% fat)
The glaze cannot be hot, as it will melt the cream on the cake. It should be liquid, but only slightly warm.
16

Take the chilled cake out of the refrigerator. Pour the prepared chocolate glaze over the top. Gently spread it with a spatula or by moving the cake stand, allowing the glaze to flow freely down the sides, creating appetizing drips. Additionally, you can decorate the cake with fresh mint leaves. Place the finished cake in the refrigerator for at least 8 hours, preferably overnight.

Ingredients: Świeże listki mięty
Cooling is an absolutely crucial step! During this time, the hard layers will absorb moisture from the cream, becoming soft and moist, and the flavors will blend perfectly. Do not skip this step.

Fun Fact

💡

The name 'Spartak' most likely refers to Spartacus, the Roman gladiator, symbolizing the strength and popularity of this cake, which was meant to 'fight' for the title of favorite dessert. Honey layer cakes are extremely popular throughout Eastern Europe, and each family often has its own unique recipe.

Best for

Urodziny i imieniny Święta Bożego Narodzenia i Wielkanoc Eleganckie przyjęcie Weekendowy deser dla rodziny

Tips

🍽️ Serving

The cake tastes best when well chilled, straight from the fridge. Use a long, sharp knife for cutting, dipping it in hot water and wiping it dry before each cut. This will give you perfectly even pieces with clean layers. It pairs wonderfully with a cup of strong espresso, which will enhance its chocolate notes, or a delicate Earl Grey tea with a hint of bergamot.

🥡 Storage

Store the cake in the refrigerator, in an airtight cake container, to prevent it from absorbing odors. It retains its freshness and excellent taste for 3-4 days. Interestingly, many people believe that on the second or even third day, it tastes even better as the flavors fully meld.

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